Garlic Butter Steak with Creamy Parmesan Sauce (Print Version)

Garlic Butter Steak with Parmesan sauce. Savor tender, juicy steak bathed in creamy richness. Your new easy family favorite for a gourmet touch!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High-Protein, Keto-friendly

# Ingredients:

→ Main Ingredients

01 - 2 (1-inch thick) Ribeye or Sirloin Steaks
02 - 4 tbsp Unsalted Butter
03 - 1 cup Heavy Cream
04 - 1/2 cup Freshly Grated Parmesan Cheese

→ Flavor Boosters & Seasonings

05 - 6 cloves Fresh Garlic, minced
06 - 1 tbsp Olive Oil
07 - 1 tsp Salt (or to taste)
08 - 1/2 tsp Black Pepper (or to taste)

→ Aromatic Herbs

09 - 2 sprigs Fresh Thyme or Rosemary

→ Finishing Touches

10 - 2 tbsp Fresh Parsley, chopped

# Instructions:

01 - First things first, get your steak out of the fridge about 30-60 minutes before you plan to cook it. This lets it come closer to room temperature, which helps it cook more evenly. Pat it super dry with paper towels – honestly, this is key for a good sear! Then, season both sides *generously* with salt and freshly cracked black pepper. Don't be shy here; it's where a lot of the flavor for your Garlic Butter Steak starts.
02 - Heat a heavy-bottomed skillet, like cast iron, over medium-high heat until it's screaming hot. Add a tablespoon of olive oil. Once it's shimmering, carefully place your seasoned steak in the pan. Don't overcrowd it! Sear for 2-3 minutes per side for a nice crust. You want that beautiful golden-brown color. I once tried to rush this step, and the crust was... lackluster, to be real. Patience, my friend, patience is everything here for a perfect Garlic Butter Steak.
03 - Reduce the heat to medium. Add a few tablespoons of unsalted butter to the pan along with your minced garlic and a sprig or two of fresh thyme or rosemary. Once the butter is melted and fragrant (oh, that smell!), tilt the pan slightly and, using a spoon, continuously baste the melted garlic butter over the steak for another 1-2 minutes, flipping once if needed. This step infuses so much flavor into your Garlic Butter Steak; it's pure deliciousness!
04 - Once your steak reaches your desired doneness (I usually aim for medium-rare, around 130-135°F internal temperature), remove it from the skillet and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This is crucial! It allows the juices to redistribute, keeping your Garlic Butter Steak tender and juicy. I've skipped this before, oops, and ended up with a sad, dry steak. Learn from my mistakes!
05 - While the steak rests, use the same skillet – don't clean it, those browned bits are flavor gold! Add the heavy cream to the pan, scraping up any delicious bits from the bottom. Bring it to a gentle simmer, then stir in your freshly grated Parmesan cheese. Whisk constantly until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning if needed. This creamy Parmesan sauce is the perfect complement to the rich Garlic Butter Steak.
06 - Slice your rested steak against the grain into thick, juicy pieces. Arrange them on plates and generously spoon that luscious Parmesan sauce over the top. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. The rich aroma, the tender bite, the creamy sauce... it's just divine. Honestly, this Garlic Butter Steak is one of my proudest kitchen achievements!

# Notes:

01 - Always pat your steak dry before searing; it’s the secret to that gorgeous crust, I learned that the hard way.
02 - Store leftover steak and sauce separately; reheating the sauce gently on the stove prevents it from separating, unlike my microwave disaster.
03 - If fresh garlic is truly impossible, granulated garlic powder (1/2 tsp per clove) can work, but honestly, fresh is just superior.
04 - A crisp green salad with a light vinaigrette is fantastic with this rich dish, cutting through the richness beautifully.

# Equipment Needed:

01 - Cast iron skillet or heavy-bottomed pan
02 - tongs
03 - meat thermometer
04 - whisk
05 - cutting board

# Nutrition (Per Serving):

Calories: 650
Total Fat: 50g
Total Carbohydrate: 5g
Protein: 45g

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